Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl.

Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.

Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.

Turn out the popovers and serve hot with strawberry butter.

Note: The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.

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about

After spending years in the world of finance, I decided to follow my true passion—curating a life where southern elegance meets southern heritage. That led me to create Splendid Sass, a haven for gathering and sharing my love for design, art and cooking, and TG Hatfield Company, where I embroider fine heirloom linens that will garner hospitality for generations. From the exquisite linens that set the table, to the food that is shared with family & friends, to the warm & cozy room that invites guests, join me as I share the things that inspire me and help create a truly elegant life.